Layered Fruit Flag Salad

layered fruit flag salad Side Dish
Layered Fruit Flag Salad
  • Prep 40 min
  • Total 40 min
  • Servings 12

Charm family and friends with this fruity tribute to the stars and stripes. Blend lemon yogurt and time-saving prepared whipped topping for the easy "frosting." MORE+ LESS-

Updated May 18, 2016


cans (8 oz each ) pineapple tidbits in juice
medium bananas, sliced
pints (6 cups) fresh strawberries
containers (6 oz each) Yoplait® Original yogurt lemon burst
1 1/2
cups Cool Whip frozen whipped topping, thawed
tablespoons powdered sugar
cups cubed (1/2 to 3/4 inch) cantaloupe, well drained
1 1/2
pints (3 cups) fresh blueberries
cups miniature marshmallows


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  • 1
    Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
  • 2
    In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
  • 3
    In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
  • 4
    If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Expert Tips

  • You could vary this salad to suit your taste. Why not add or substitute red or green grapes, raspberries or honeydew melon? Chopped pecans, walnuts or pitted dates are also delicious in the salad.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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